Cheese & Beer Bread

This is the second time I've made this bread. The first time I used Monterey Jack cheese and it was just as tasty! This bread is yummy! I haven't tried it with the jalapeno's because I never have any in the fridge! (mental note to buy)

Cheese & Beer Bread
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shared by Marey on RecipeChallenge

2 1/2 cups all purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon dried oregano
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried basil or marjoram
1 12-ounce can or bottle (1 1/2 cups) beer
1 cup shredded cheddar cheese (4 oz.)
1 tablespoon chopped Seeded fresh jalapeno pepper (optional)

Grease the bottom and 1/2" up the sides of a 8x4x2-inch or a 9x5x3-inch loaf pan, set aside.
In a large mixing bowl stir together the flour, sugar, baking powder, oregano, baking soda, salt and basil or marjoram. Add the beer, cheddar cheese and if desired the jalapeno pepper. Stir just until combined (batter should be lumpy).

Spoon batter into prepared pan. Bake in a 375 oven for 35-40 minutes or until golden. Cool in pan on a wire rack for 10 minutes. Remove from pan and serve warm or cool completely on rack.

Yield: 1 loaf 16-18 servings